The Inn Chef

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John Berry

The Inn Chef comes home:

When I first tuned in to Chef Michael Smith, The Inn Chef on FoodTV there was something different about him. He was not your average, run of the mill chef on TV with an attitude. He was very down home, somewhat folksie type of chef. Not only is he a good chef, but he relates very well to his audience. You feel like he’s the guy next door, or your favorite uncle. That’s very rare on cooking shows these days. So it’s little wonder his show is the highest rated on the Food network.

But Chef Michael has undergone a major transformation that’s more than a metamorphosis in the kitchen. The birth of his son Gabriel has made him a very grounded, focused, dedicated father. In fact, he quit his job at the Inn at Bay Fortune in PEI to be at home with his son. He’s still involved in the restaurant business as a financial backer and mentor to “Chives Canadian Bistro” in Halifax. But he’s not punching a clock. He goes in and cooks whenever the spirit moves him. This frees him up to pursue his work on “Chef at Large” on FoodTV, make public appearances all over North America and cook in some of the best kitchens in the world for various charities.

But home is where his heart is. “I’m just happier than I have ever, ever been in my whole life. I am blessed. I am so fortunate. Rachel is my soul mate. She’s absolutely 100% perfect for me; you know I found the one. And even better, our son Gabriel, he proves everyday how perfect we are for each other. He’s just the most perfect little boy I think I’ve ever met. You know all parents say that, but he really is. He’s a good kid.”

As a result, Chef Michael’s focus in cooking has changed dramatically.

It was certainly evident during a recent appearance at the Home and Garden Show at the Agricom. Forget the complicated recipes with layered flavors. Nothing more difficult than, are you ready for this, chocolate chip cookies. And the most entertaining part of the show was watching two unsuspecting volunteers in the audience tackle the recipe while the chef spent most of the show telling tales about his career and going over the recipe and why we use certain ingredients and not others. Take for example salt. Regular table salt is out. Why? Iodine. It’s bad for your health and our bodies need only a very small amount found in other foods like fish. Kosher salt won’t work in the recipe either, because the grains are larger and half teaspoon of kosher salt is not really half a teaspoon at all. Sea salt is the purest form of salt you can get and it’s healthy for you. Good down-home, everyday advice from a home cook.

“I’m really focusing on simplicity and home cooking and solid lessons for all home cooks. And I’m really enjoying it.”

Don’t be surprised if we don’t see a new cooking show on FoodTV in the near future featuring Chef Michael Smith, the Home Cook.